Moro Rice (Cuban Black Beans and Rice)

Description:
Moro Rice, also known as "Arroz Moro," is a classic Cuban dish that combines white rice with black beans, cooked together in a rich, savory broth. This dish is a staple in Cuban cuisine, often served as a flavorful side or as a base for main dishes like roasted meats or stews.

Ingredients:

• 1 cup of dried black beans (or 1 can of cooked beans)

• 1 ½ cups long-grain white rice

• 1 small onion, finely chopped

• 1 green bell pepper, finely chopped

• 2–3 garlic cloves, minced

• 2 tablespoons olive oil or pork lard

• 1 bay leaf

• 1 teaspoon ground cumin

• ½ teaspoon oregano

• Salt and black pepper to taste

• 3 cups bean broth (from cooked black beans)

• Optional: a splash of vinegar or lime juice for brightness

Preparation:

1. Cook the Beans (if using dried beans): Soak overnight, drain, and cook with water until tender. Reserve the cooking liquid.

2. Make the Sofrito: In a pot, heat olive oil and sauté the onion, bell pepper, and garlic until fragrant and soft.

3. Build the Flavor: Add cumin, oregano, bay leaf, salt, and pepper. Stir in the cooked black beans and bean broth.

4. Cook the Rice: Add the rice to the pot and bring everything to a boil. Reduce heat, cover, and simmer for 20–25 minutes, or until rice is tender and has absorbed all the liquid.

5. Final Touch: Fluff the rice, remove the bay leaf, and add a splash of vinegar or lime juice if desired.

Serving Suggestion:
Serve hot, paired with roasted pork, plantains, or as a companion to any hearty Cuban dish.